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Baked Tuscan Chicken Breasts Recipe
Ash Tyrrell

Baked Tuscan Chicken Breasts Recipe

I have to say, this Baked Tuscan Chicken Breast recipe has quickly become a favorite in my kitchen. It’s one of those meals that feels incredibly elegant but is surprisingly simple to put together. The first time I made it, I was amazed by how the juicy chicken and the rich, creamy sauce came together so perfectly.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (breast halves)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 cup heavy cream - This creates the rich velvety base of the sauce. It's best not to substitute with lower-fat options, as they can curdle at high temperatures.
  • 2 teaspoons minced garlic - Freshly minced garlic offers the best flavor but pre-minced works in a pinch.
  • 1 teaspoon corn starch - This is our secret weapon for a thick luscious sauce that coats the chicken perfectly.
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup sun-dried tomatoes chopped - Look for tomatoes packed in oil and spices; they add a wonderful tangy and concentrated flavor.
  • ¼ cup shredded Parmesan cheese - For the best results grate your own from a block of Parmesan. It melts more smoothly than pre-shredded cheese.
  • ½ cup chopped fresh spinach - Always use fresh spinach. Frozen spinach releases too much water and will make your sauce runny
  • 4 boneless skinless chicken breasts (breast halves)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 cup heavy cream - This creates the rich velvety base of the sauce. It's best not to substitute with lower-fat options, as they can curdle at high temperatures.
  • 2 teaspoons minced garlic - Freshly minced garlic offers the best flavor but pre-minced works in a pinch.
  • 1 teaspoon corn starch - This is our secret weapon for a thick luscious sauce that coats the chicken perfectly.
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup sun-dried tomatoes chopped - Look for tomatoes packed in oil and spices; they add a wonderful tangy and concentrated flavor.
  • ¼ cup shredded Parmesan cheese - For the best results grate your own from a block of Parmesan. It melts more smoothly than pre-shredded cheese.
  • ½ cup chopped fresh spinach - Always use fresh spinach. Frozen spinach releases too much water and will make your sauce runny

Method
 

  1. First, preheat your oven to 425°F. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a meat mallet or a rolling pin, gently flatten the thicker end of each breast until they are all a relatively even thickness. This step is crucial for ensuring the chicken cooks evenly.
  2. Dry the chicken breasts with paper towels to help them brown nicely. Drizzle them with oil and then sprinkle the combined salt, Italian seasoning, paprika, and pepper over the top. Place the seasoned chicken in a 9x13" baking dish, making sure they aren’t overlapping.
  3. In a medium bowl, whisk together the heavy cream, minced garlic, corn starch, salt, and pepper until smooth. Stir in the chopped sun-dried tomatoes and shredded Parmesan cheese. Pour this creamy mixture around the chicken in the baking dish.
  4. Place the baking dish in the preheated oven and bake for 16-20 minutes. The exact time will depend on the thickness of your chicken. Use a meat thermometer to check that the internal temperature has reached 165°F at the thickest part.
  5. Remove the dish from the oven and stir the fresh spinach into the hot sauce around the chicken. Cover the dish with aluminum foil and let it rest for about 10 minutes. This allows the juices in the chicken to redistribute, keeping it moist, and gives the spinach time to wilt perfectly.

Notes

  • I always take the extra minute to pound the chicken evenly. It truly makes a difference, preventing dry edges and ensuring every bite is tender and juicy.
  • Don't be alarmed if the sauce looks a little separated when it comes out of the oven. I find that a quick stir brings it right back together into a smooth, creamy consistency.
  • For an extra layer of flavor, I like to sear the chicken in a hot skillet for 1-2 minutes per side before placing it in the baking dish. This creates a beautiful golden-brown crust.
  • If you have extra sauce, don't let it go to waste! I've found it's incredible tossed with some freshly cooked pasta for a quick lunch the next day.